Delicious, very moist muffins, but since I'm vegan and gluten free, I had to replace some of the ingredients. I used 2 1/4 cup of"Bob's Red Mill Gluten Free Biscuit and Baking Mix" instead of the all purpose flour. I replaced the three eggs with 3 tablespoons of flaxseed meal soaked in 9 tablespoons of filtered water for five minutes. I used a can of coconut milk instead of the regular milk and sourcream, and I melted 4oz of unsweetened chocolate in 1/2 cup of coconut oil. I also added more chocolate chips that the original recipe calls for. The end result were deliciously moist and chocolaty rich muffins, that my kids and neighbors loved, and now she wants the recipe. This are not guilt free, but surely worthwhile after a busy day.
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Delicious, very moist muffins, but since I'm vegan and gluten free, I had to replace some of...